The main characteristics of maltodextrin include stability, hygroscopicity, viscosity, turbidity and gelation behaviour as well.
麦芽糊精的主要性质包括麦芽糊精的稳定性、吸湿性、黏度、浑浊度和凝胶特性等。
The result showed that maltodextrin was the best carbon source, soybean powder and corn steep powder were the best nitrogen sources.
经单因素实验对发酵培养基的组成进行了优化，确定较适碳源为麦芽糊精、较适氮源为黄豆饼粉和玉米浆干粉。
Fixed bed chromatographic separation is an effective approach to get rid of maltodextrin from refined ultra-high content maltose syrup.
从精制超高麦芽糖浆中除去糊精的有效方法之一是固定床色谱分离法。
The relations of the different characteristics of maltodextrin with dextrose equivalent and degree of polymerisation are also reviewed.
文章主要综述葡萄糖当量和 葡萄糖聚合度这两个指标与麦芽糊精各性质的联系。
Fresh green bean sprouts were used to process into dehydrated green bean sprouts through hot-air drying after pretreating with maltodextrin mixture.
以新鲜绿豆芽为主要原料，采用麦芽糊精混合液进行预处理，经热风干燥加工脱水豆芽。
Other ingredients: maltodextrin, fructose powder, natural lemon flavor, citric acid, acesulfame potassium and safflower oil. contains soybean ingredients.
其他成分：麦芽糖糊精，果糖粉，天然柠檬味，柠檬酸，乙酰磺胺酸钾，红花子油。包含大豆成分。
Rice Powder, Gelatin, Maltodextrin, Silica, Vegetable Magnesium Stearate.
米粉，明胶，麦芽糊精，二氧化硅，蔬菜硬脂酸镁。
Maltodextrin was elected as the best unfermentable sugar for its lowest attenuation and inefficacy on beer flavor.
通过糖发酵试验，选出发酵性低、对啤酒风味影响小的非发酵糖—麦芽糊精。
Maltodextrin was elected as the best unfermentable sugar for its lowest attenuation and inefficacy on beer flavor.
通过糖发酵试验，选出发酵性低、对啤酒风味影响小的非发酵糖—麦芽糊精。
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